Note: Descriptions are shown in the official language in which they were submitted.
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Assembly for a food product comprising a tube cont~;n;
a product with at least two constituents.
The invention relates to an assembly for a food
product comprising a tube containing a product with at
least two constituents.
Tubes containing two constituents are already
known. Patent CH 670,612 relates to a packaging for
mayonnaise and ketchup, but in which a tube with a
special adaptor is used so-as to be able to separate the
two constituents. Moreover, patent DE 1,185,981 relates
to a process for filling a conventional tube, in which
the same mass, but differently coloured, is measured out
into the said tube. The first patent uses a special tube
and the second strictly speaking does not relate to the
lS measuring out of the different constituents.
The aim of the present invention is to be able to
provide a packaging in the form of a tube, in which a
conventional tube is used, which contains however a
product with two different constituents.
The invention relates to an assembly for a food
product comprising a tube containing a product with at
least two constituents, in which the tube is a normal
tube and the constituents are distributed around the axis
of symmetry of the tube alternately with each constituent
2S over the entire height of the said tube.
Normal tube is understood to mean a tube compris-
ing a tube body, a mouth for the outlet of the product
and a cap as used conventionally for the packaging of
mayonnaise, for example.
Different constituents is understood to mean
constituents having different chemical compositions, such
as for example the following combinations:
mayonnaise/ketchup, mustard/ketchup, mayonnaise/mustard,
mustard and/or ketchup containing a maximum of 40~ oil
3S and any other combination in the food sector with sugar-
containing constituents such as chocolate cream (mixture
of chocolate, fat and thickener)/white chocolate cream
(white chocolate, fat and thickener).
The aim of the present invention is to be able to
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distribute simultaneousIy, from a conventional tube, at
least two products either into a plate for direct con-
sumption, or for decorative purposes, for example onto
canapés.
The presence of three constituents in the tube
could also be envisaged, but the version with two consti-
tuents is preferred.
With the two constituents envisaged, it is
calculated that these are measured out in approximately
equal quantities (by volume) and they are measured out
into the tube so as to have two zones of one of the
constituents and two zones of the other. Three or more
zones could also be envisaged, but the two-zone solution
is preferred.
It is clearly understood that given that the two
constituents have zones of contact over the entire height
of the tube and have to be distributed simultaneously and
equally, they must obey certain physical constraints. For
example, for the constituents to be properly distributed
together, the yield point of the mayonnaise should be
between 100 and 140 Pa and that of the ketchup and of the
mustard between 60 and 120 Pa. Preferably, the yield
point of the mayonnaise is of the order of 120 Pa.
Still for the same combination, if it is desired
to ensure that the products do not mix when they are
distributed, the viscosity of the mayonnaise should be
between 16,000 and 25,000 cP and that of the ketchup and
of the mustard between 12,000 and 22,000 cP. Preferably,
for the mayonnaise, the viscosity is between 18,000 and
20,000 cP. It is clearly understood that the yield point
and viscosity values for the ketchup and for the mustard
remain equally valid if these compounds contain up to 40~
oil. Oil is normally understood to mean a mixture of
ketchup respectively of mustard with mayonnaise.
The measurements of these two physical parameters
are performed with a Contraves Rheomat 108 E/R, Messystem
13 apparatus.
For mayonnaise, the process is carried out with
an oil content of between 40 and 80~, preferably an oil
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content of between 70 and 80~.
The tube product obtained, containing the two
constituents, is capable of being preserved without
refrigeration for a minimum period of six months.
For viscosity considerations, it is necessary
that the aqueous phase, namely the ketchup and mustard
phase, contains between 2 and 8~ thickener, this
thickener being preferably modified starch. The pH of the
two constituents is acidic, between 3.4 and 4.
For the filling of the tube, a special nozzle is
used. Before the filling, the ketchup and the mustard
should be pasteurized in order to ensure the desired
shelf life. As regards the mayonnaise, it is prepared in
the conventional manner and does not require any heat
lS treatment. The filling into the tube is performed on an
aseptic or highly hygienic device.
The remainder of the description is made with
reference to the drawings, in which
Figure 1 is a schematic representation of the
packaging according to the invention and
Figure 2 is a section along the line 2-2 of
Figure 1.
The tube (1) comprises a sealed tube bottom (3),
a tube body (2), a mouth (4) for the outlet of the two
constituents and a cap (5) for closing the tube. The
combination of the two constituents is in the tube, as
seen more specifically in Figure 2: the ketchup (6) and
the mayonnaise (7) are distributed around the axis of
symmetry (8) of the tube (1). These constituents are
distributed into two separate zones.
When the tube is used, it is pressed and the two
constituents come out simultaneously and in equal quan-
tities: no mixing of the two constituents is visible,
even after preserving for six months without refriger-
ation.
A tube is available according to the inventioncombining two different constituents which do not mix,
even after pressing the said tube many times, thereby
making it possible to measure out the two constituents
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evenly until the tube is completely empty.
The remainder of the description is made with
reference to the examples.
Example 1
An aqueous phase consisting of ketchup is prepared which
has a yield point of 90 Pa and a viscosity of 18,000 cP
and the following composition:
tomato purée 17%
vinegar 26%
sugar 25.2%
water 24%
salt 2%
thickener 5.7%
spices 0.1~
This ketchup is pasteurized at 75C for 10 min.
A mayonnaise is also prepared in a conventional
manner: it has a yield point of 118 Pa and a viscosity of
18,500 cP and the following composition:
sunflower oil 80%
20 egg yolk 6%
vinegar 10%
spices 1%
salt 1%
water 2%
These two constituents are brought onto a highly
hygienic system to a measuring nozzle which fills a
normal tube at the rate of 200 g per constituent. A tube
is obtained in which there is good simultaneity of the
measuring out of the two constituents, without any mixing
of the said constituents.
Example 2
The ketchup composition of the preceding example
is used, which composition is pasteurized as above.
Moreover, a fatty phase is prepared, containing
15% mayonnaise (according to example 1)
2.7% thickener and
82.3% mild mustard.
These two constituents are brought into a
hygienic filling system and the tubes are filled with a
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special nozzle.
A system with two constituents is obtained also
in this case, which constituents remain well separated
even after six months of storage.
The packaging according to the invention there-
fore makes it impossible to provide the consumer with a
product with a long shelf life, which product is obtained
by conventional methods, taking into account only certain
physical, chemical or physicochemical parameters which
permit the coexistence of different constituents in the
same tube.
